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D.O. Guijuelo Bellota Shoulder
DO Guijuelo Iberica Bellota Shoulder
DO Guijuelo Iberica Bellota Shoulder
DO Guijuelo Iberica Bellota Shoulder
DO Guijuelo Iberica Bellota Shoulder
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D.O. Guijuelo Bellota Shoulder

4.2 stars 4.2 (based on 20 customer reviews)
Choose a weight: (£32.62/kg)
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Price:£171.27
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VAT included
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
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Customers Who Viewed This Item Finally Bought

    Description of D.O. Guijuelo Bellota Shoulder

    Price
    £32.62/kg VAT included
    Brand
    Denomination of Origin Guijuelo (Salamanca)
    Breed
    75% Iberian, 25% Duroc
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    From 18 to 30 months.
    Origin
    Ledrada, Salamanca
    Cut
    Shoulder (front leg)
    Hog cuts: shoulder
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 334 Kcal / 1397 KJ, Protein: 38,6 g, Total carbohydrate: 0,3 g, Total Fat: 19,9 g (10,9 g Saturated fat), Sodium: 1,93 g
    Processing
    Shoulder cut from Iberian pigs reared on the open range on a diet of acorns during the fattening period (montanera). Artisanal processing by small producers in Guijuelo (Salamanca province), selected by IberGour.
    Ingredients
    Shoulder cut ham from bellota-grade Iberian pigs, salt, acidity regulator (E-331) and preservatives (E-252, E-250).
    Production
    Mountain-raised Iberian hogs with a breed purity from 75% to 100%.
    Taste note
    Cutting reveals a deep rosy-to-purplish-red colour with marbling fat in the flesh. The aroma has balsamic nuances. To the palette the texture is delicate and juicy with a lasting aroma. Sweet taste with a hint of salt and smooth, tender consistency. The yellowish-white fat is oily, aromatic and pleasant-tasting. Never rancid.
    Outer appearance
    Elongated silhouette with the typical V shape known as the Serrano cut. Slender black hoof. Covered with white, dark bluish-grey or purple fungal growth (mould).
    Storing & expiry date
    It depends on the format. See "Presentation" below.

    Packaging

    Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

    Bone-in

    We ship the whole shoulder wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

    Once the shoulder has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

    The shoulder in its cloth casing
    The shoulder in its cloth casing

    Boneless +£11.11

    We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

    • Keep it in the refrigerator.
    • Expires 6 months after delivery.
    • Once a piece is unwrapped it should be consumed within 2 weeks.
    • Bones are included for making broth and in cooking.

    Click on “+ options” to choose the number of pieces you want (default is one piece).

    Sliced

    We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

    • Keep in the refrigerator.
    • Expires 6 months after delivery.
    • Once a pack has been opened, consume it within 2-3 days.
    • Bones are included for making broth and cooking.

    We can slice the shoulder by machine (+£24.64) or with a knife (+£52.81). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus Monaco.
    • Shipping speeds for England [choose a different destination]
      Standard Shipping£14.23To be delivered between Thursday, December 21 and Friday, December 22.*
      Super Express shipping£62.24To be delivered between Tuesday, December 19 and Wednesday, December 20.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    Why buy from IberGour?

    • Specialists in online sales
    • More than 20,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    20 reviews
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    Average rating: 4.2 stars 4.2 (see how the average rating is calculated)

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    Customers Who Viewed This Item Also Viewed

      How to slice a spanish cured shoulder

      The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

      • Use a holder designed for this purpose, to keep the shoulder firmly in place.
      • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
      • Keep your body at a safe distance from the cutting area.
      • Slice slowly, without applying too much force.

      See a complete step by step guide, with images

      Slicing manual:
      How to slice a ham shoulder (PDF 1.0 MB)

      Download our ham shoulder slicing manual (PDF 1,0 MB)

      Similar Products

        D.O. Guijuelo - Bellota grade

        Etiqueta que certifica la calidad bellota de la denominación de origen Guijuelo

        The red band on the hoof indicates that these hams are bellota grade, the highest quality in the Guijuelo DO.

        Marking the pigs, certifying breed purity, supervising diet (acorn-based) and controlling slaughter, salting and drying times are the best quality guarantee for these hams.

        The ham tradition in Guijuelo dates from the 16th century and today it is the region that markets the most hams in all of Spain.

        The Guijuelo area is 1,000 metres above sea level. Its long winters facilitate natural drying of cuts, and mild summers cause sweating, a vitally important phenomenon in which the fat spreads through the flesh, creating the typical streaks. Humidity and environmental flora are also factors in the ham-curing process, which lasts about two years.

        More about ham from Guijuelo »

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